Last night I dined at Alchemy enjoying the creative efforts of Brad Jolly's dalliance with pork for a dinner where the guest of honour was Babe's cousin.
The night started with pork hock broth with shitake mushrooms served in trendy test tubes and fois gras mousse on a wafer thin fois gras bark.
Also on the list were oysters with pork belly jelly, dried shots of pork that looked a little like muesli and pork crackling foam with a yoghurt sauce.
The entree was a braised pork terrine with pickled walnuts. Braised for four hours, it was a taste sensation. Yum.
The main was a glammed-up pork chop that didn't really excite but the dessert was one of those chocolate numbers that explodes with a gooey centre. Double yum. And the garnish -crispy little snippets of pork ears on a blood orange sorbet!
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Alchemy is located on the promenade level of 125 Eagle Street with stunning views of the Brisbane River, that's if you can drag your eyes away from the ruby red murano glass chandeliers. p 3229 3175